Jerk Mackerel with Papaya Salad

Jerk Mackerel with Papaya Salad Recipe
Photo: Romulo Yanes; Styling: Deborah Williams
Mackerel's assertive flavor stands up to the bold taste of jerk seasonings. Plus it's a great sustainable seafood choice. Save remaining Jamaican Jerk Paste to toss with vegetables or hot cooked rice, or stretch it with a little olive oil and use the mixture to marinate chicken.

Yield:

4 servings (serving size: 1 fillet and 3/4 cup salad)

Recipe from

Cooking Light

Nutritional Information

Calories 439
Fat 26.3 g
Satfat 6.2 g
Monofat 10.3 g
Polyfat 6.4 g
Protein 36 g
Carbohydrate 13.6 g
Fiber 3.4 g
Cholesterol 110 mg
Iron 3 mg
Sodium 600 mg
Calcium 52 mg

Ingredients

Salad:
1 cup (2-inch) julienne-cut peeled papaya
1 cup (2-inch) julienne-cut peeled jicama
1 cup (2-inch) julienne-cut red bell pepper
1 tablespoon small cilantro leaves
2 tablespoons fresh lime juice
1/8 teaspoon salt
Fish:
4 (6-ounce) mackerel fillets
Cooking spray

Preparation

1. Preheat broiler.

2. To prepare salad, combine papaya, jicama, bell pepper, and cilantro leaves; toss. Sprinkle mixture with 2 tablespoons lime juice and 1/8 teaspoon salt; toss gently to coat.

3. To prepare fish, rub 1 tablespoon Jamaican Jerk Paste over each fillet. Place fillets on a broiler pan coated with cooking spray. Broil 10 minutes or until desired degree of doneness. Serve with salad.

Ann Taylor Pittman,

Cooking Light

January 2010
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